A delicacy from the past: who came up with the idea of eating mussels
A plate of mussels in sauce, French fries, a glass of wine—a typical meal somewhere on the Atlantic coast of France. In our country, mussels are more of a delicacy, although, unlike oysters, they are not too expensive. But they are very tasty, so you can find them on the menu of almost any restaurant.
How did mussels come to conquer the world? And how should they be prepared and eaten? Find all the answers in this article!
Back to the past
Perhaps dinosaurs were the first to try shellfish. This is because bivalves appeared as early as the Mesozoic era. It is impossible to verify this, but millions of years later, primitive humans definitely tasted seafood—164,000-year-old oyster shells were found in caves. And where there are oysters, there are most likely mussels.
The deliberate cultivation and consumption of mussels began much later. The French believe that the first farms were established in Normandy as early as the 8th century. The Irish, on the other hand, believe that their sailors began cultivating mussels on oak poles in the sea in the 13th century. Fishermen from Japan used large stones for this purpose.
Modern mussel farms are located all over the world. The process resembles working in a field: small mollusks are attached to a rope using a biodegradable net. The ropes are suspended on floating rafts. After a few weeks, the net dissolves, and the mussels continue to grow, feeding on natural plankton from the water. In just 9–12 months, they reach the desired size. They are then harvested, cleaned, frozen, and sent to stores.
The benefits of mussels
Just 100 grams of mussels contain more iron than a steak. They contain selenium for immunity, zinc for men's health, phosphorus, potassium, and iodine. Mussels are rich in B vitamins, especially B12, which strengthens the nervous system and improves blood formation. At the same time, they are low in calories—only 77 per 100 grams—and high in protein and beneficial omega-3 fatty acids. A serving of mussels covers half of the daily requirement of omega-3, without the extra calories.
How to cook mussels correctly
Mussels are versatile: they can be steamed, stewed with vegetables, fried with garlic, or added to pasta. They go well with cheese, lemon, tomatoes, and herbs. It is important to remember that the shells themselves contain a lot of juice, so you should not add too much liquid when cooking. Mussels take only 5–6 minutes to cook. If you overcook them, they can become tough. Open shells are a sign that they are ready, and it is better not to eat closed ones.
10 more useful facts about mussels that every seafood lover should know:
- — Fresh mussels need to be cleaned both inside and out. To do this, soak them in cool salt water for an hour. Spoiler alert: a lot of dirt will come out of them, which could end up on your plate. But you can't leave them like this for too long — they will die in stagnant water.
- — Most frozen mussels (both in and out of their shells) are already cooked before freezing. For a salad, simply thaw them; for a hot dish, just warm them up a little. If you overcook them, they will become “rubbery.”
- — Before cooking, discard any mussels with open shells — they are already dead. After cooking, discard any that have not opened. But don't do this right away — first try cooking them for another minute. Perhaps they are just being stubborn.
- — Never pour hot water over frozen mussels. To keep them tasty and tender, simply transfer them from the freezer to the refrigerator 12 hours before cooking.
- — When cooking fresh mussels, do not add water — they will release their own juice. You can add a little white wine for flavor. There is no need to salt them either — they are already salty from the sea water.
- — Frozen mussels are an inexpensive way to make fish soup rich and tasty. They go best with tomatoes. Add them at the very end, after removing the soup from the heat.
- — To remove the meat from the shell, use the empty shell from another mussel as tongs. And to avoid losing the delicious juice, serve the mussels with bread to dip in the sauce.
- — Mussels live in different types of water. The less salty the water, the smaller the mussels. For example, White Sea mussels are small and tender, while New Zealand mussels are very large and dense.
- — Mussels have fibers that look like seaweed sticking out of them. These are not edible, but special threads (“beards”) that the mussel uses to cling to rocks. Before cooking, simply pull them off sharply to remove them.
- — Almost any recipe for fresh mussels will work for frozen ones. First, prepare the sauce completely, and add the mussels at the very end: without shells — for 1–2 minutes, in shells — for 2–3 minutes.
You can try properly prepared mussels at the Lambic restaurant chain. Our menu features live mussels in Roquefort sauce, tom yum, truffle, and white wine sauce. We also offer a wide selection of other dishes, an extensive beer list, and a consistently welcoming atmosphere. We look forward to seeing you!
Bourgogne des Flandres Beer: History, Flavor, and Perfect Pairings
Contents A look back in time Key characteristics What to serve it with Come and try it at Lambic Belgium is a country where beer has long become part of the cultural fabric. Hundreds of styles are brewed here, and each one is unique in its own way. But even among this diversity, there are drinks that stand out from the crowd. Bourgogne des Flandres is exactly such a case. This beer, whose name literally translates as «Burgundy of Flanders,» combines the traditions of two famous regions and features a distinctive flavor that is unlike any other. We’ll tell you what makes it special, how it came to be, and what it pairs best with. A look back in time The history of Bourgogne des Flandres began back in 1765 in the city of Bruges, where it was first brewed by the Van Houtryve family of brewers. In 1957, production moved to the Verhaeghe brewery, which later became famous for another renowned Flemish red ale — Duchesse de Bourgogne. Since the early 1990s, Bourgogne des Flandres has been brewed at the Timmermans brewery, which is part of the John Martin group. The name of the beer refers to the history of the 15th century, when the Dukes of Burgundy controlled a large part of the Netherlands, including the wealthy cities of Flanders. This heritage is reflected both in the name of the drink and in its character — noble and refined. Key characteristics Bourgogne des Flandres is a dark beer with an ABV of 5%, produced using a unique «lambic infusion» technique. The process works like this: a specially selected lambic — a spontaneously fermented beer — is blended with a dark ale, after which the drink is aged in port wine oak barrels. Bourgogne des Flandres has a rich, ruby-brown color. Its aroma reveals a complex bouquet: juicy notes of cherry, nectarine, and apple intertwined with malt, vanilla, and chocolate, as well as subtle hints of oak and even stone. The flavor is soft, sweetish, almost wine-like, with a light tartness and sourness. Cherry, caramel, chocolate, and malt dominate, yet the beer doesn’t feel heavy at all. The finish is long, caramel-like, with a pleasant slightly sour note. What to serve it with Thanks to its rich flavor, Bourgogne des Flandres is often served as a digestif. But it also pairs beautifully with food. The best gastronomic companions for this beer are aged cheeses with intense flavor and roasted meat with a delicious crust. It especially shines when paired with grilled meat, Flemish beef, roast beef, and even potato waffles. The beer’s soft sweetness and fruitiness beautifully offset the saltiness of cheese and the spiciness of meat, creating harmonious and memorable combinations. Come and try it at Lambic At the Lambic brasserie, you can try Bourgogne des Flandres on tap — exactly as it should be enjoyed. And our waitstaff will always recommend the perfect gastronomic pairing to ensure you get the most out of your meal. We look forward to seeing you at Lambic!
15 July 2026
What to Order with Beer at a Restaurant: Simple Food and Drink Pairings
Contents Light beer and universal snacks Dark beer and more substantial dishes Fruity and sour beer: what to drink it with Seafood, cheese, meat, and desserts How to avoid mistakes when choosing Many people are used to carefully pairing snacks with wine, but not with beer. And that’s a shame — a successful gastronomic duo can highlight the flavor of the drink or, on the contrary, play on contrast to great effect. The main rule is that simpler beers are served with light dishes, while richer beers pair with heartier fare. In this article, we’ll explore what food goes well with beer and share successful pairings with fish, meat, cheeses, and even desserts. Light beer and universal snacks Light styles — lagers, pilsners, or witbiers — don’t overpower the food but rather serve as a backdrop to it. Such beers pair perfectly with snacks that have bright but not heavy textures. Cheese sticks or crispy cheese balls are an excellent choice, helping to highlight the beer’s freshness. Another universal option is classic garlic croutons made from dark rye bread with blue cheese sauce. If you’re looking for something more sophisticated, try the Portuguese cod croquettes at Lambic — tender on the inside and crispy on the outside, they beautifully complement the light bitterness of the beer. For vegetable snack lovers, we recommend the spicy eggplant in Thai sauce — the kick of Asian spices is softened by Greek yogurt, creating an interesting contrast. Dark beer and more substantial dishes Stouts, porters, and dark ales are beers with a pronounced malty flavor, featuring notes of chocolate, caramel, and even coffee. Such drinks deserve worthy companions with a rich, «meaty» character. The malt sweetness and light bitterness perfectly complement grilled meat and hearty sauces. Chicken wings are a universal choice — their spiciness and sweetish sauce perfectly echo the caramel tones of dark beer. If you want something more substantial, check out the bruschetta with roasted beef and caramelized onions from the Lambic menu. Another great option is Spanish empanadas with pork and suluguni cheese: hearty meat in crispy pastry, complemented by barbecue sauce and sour cream-garlic sauce, making a worthy pairing for any dark style. Fruity and sour beer: what to drink it with Lambics, gueuzes, and fruit ales are sparkling, often sour, with pronounced fruity notes. They require carefully chosen gastronomic partners so as not to overwhelm the drink’s flavor. The best companions are snacks that can either create contrast or highlight the complexity of the chosen style. For example, baked camembert with truffle paste and ciabatta. Seafood in batter, such as shrimp, also works wonderfully. Seafood, cheese, meat, and desserts Meat and poultry pair magnificently with ales featuring caramel and malty notes. Fish and seafood go best with light styles and wheat beer with its citrus freshness. And a cheese board is perhaps the most universal food to pair with beer, suitable for most styles, especially if it includes aged varieties with nutty flavors. Don’t forget about desserts with beer either: dark styles pair beautifully with chocolate desserts, while fruit lambics complement light mousse cakes. How to avoid mistakes when choosing The main rule is that food should either complement the beer, enhancing its flavor, or create contrast — for example, salty with sweet. The most reliable way is to ask your waiter for advice. At Lambic, they’ll always recommend which snacks will best bring out the beer’s character. Don’t be afraid to experiment and order different dishes with your beer — rules are rules, but the most important thing is to find that perfect combination that wins you over. See you at Lambic!
15 July 2026